UNCC FOOTBALL CONCESSIONS C186-PIZZA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed jalepeno hot dogs in RIC holding above 41F. PIC stated 30 minutes prior items had been held out to stock rollers for reheat. CDI packaged was tightly wrapped in plastic. PIC unwrapped to facilitate rapid re-cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer bucket holding at 0 ppm quat. CDI PIC had bucket changed out with 150 ppm quat sanitizer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoops with handles inside of ice. CDI scoops relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened case of hot dogs at 44F. CDI-hot dogs disposed of. Follow the food from commissary to make sure it gets put into cooler promptly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed pizza pepperoni and cheese log with times in the future. Staff said they wrote time 5-10 minutes previously CDI-through discussion TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handling staff with several rings, several bracelets and a watch

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed all the soda cups opened from the lip side of the bag.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink fixture

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing a watch while working with food. CDI. Employee removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili in the hotwell at 108F, chili is not kept on time said PIC. CDI-PIC voluntarily discarded chili.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of bbq pork hot holding at 133F in hot well. CDI - PIC increased temperature of hot holding unit. Pork raised in temperature to 135F.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper food storage trays stored uncovered and food contact side up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on the middle rack of the rear dry storage area. Item was stored over food prep items. Insure that employees are storing personal food items on the lowest shelves, or in other areas that do not present a contamination hazard.

4-602.11(E) Interiors of equipment such as ice machines/ice buckets shall be cleaned at such a frequency that precludes the build up of debris. Observed slight debris built up on the higher edges of the ice containers. Insure that employees monitor these surfaces for debris accumulation before use.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas that are held on TPHC from the commissary not being marked with a red sticker/marker as dictated by the TPHC procedures. Facility marks the pizza boxes with the red indicator after cooking, but items are delivered out of temperature from the commissary. Managers are given a transfer ticket with the time of the pizza departure from the commissary, which is an acceptable indicator of when the pizzas leave temperature, but this process must be recorded in the written procedures.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several unused pizza pan racks stored with dried food debris. Insure that these items are cleaned in between use.